[Sca-cooks] Pre-Freezing Feast Stuff

[ranvaig at columbus.rr.com]

>3. "Cheker Borek" - unlike modern borek, these are sort of saffroned
>cookies topped with nuts and sugar, baked in a buttered pan, then
>dusted with powdered sugar. I think it would be better to bake them
>first - the sugar would melt and hold the nuts onto the dough - then
>freeze them. Would they need to be reheated? or just thawed?

I'd freeze them without powdered sugar and add it after thawing.

Ranvaig